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This recipe was originally found at happymoneysaver.com.

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Baked Chicken Pesto Alfredo Freezer Meal

Prep Time

1 hr

Cook Time

1 hr

Total Time

2 hr

Ingredients

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14 cup butter
14 cup flour
2 cups chicken broth
1 16 oz penne pasta - cooked al dente and drained
4 cups cooked chicken (cubed)
4 cups shredded Italian cheese blend (16 ounces)
3 cups fresh baby spinach
1 15 ounce can crushed tomatoes
1 12 cups milk
3 tablespoons basil pesto
34 cup crispy bacon- finely chopped
12 cup Italian seasoned bread crumbs
12 cup shredded Parmesan cheese
1 tablespoon olive oil

Directions

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Comments & Personal Notes

I split this between two 9x13 dishes, so I could freeze one. the one I used served us 5 plus some left over.
I would replace the tomato next time with more of another ingredient.

Comment from Leah G — posted about 6 years ago

This is a double recipe. Plan to make 2 9x13s a split it in half. Could use more sauce, maybe even double.

Comment from jrdwestphal — posted about 2 years ago

Good, family requested to add to rotation. Needs salt. I used diced tomatoes instead of crushed.

Comment from iluvchoklit1083 — posted 2 months ago

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